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Buffalo Deviled Eggs
EatingWell Test Kitchen
“Vinegary hot sauce, such as Frank's Red Hot, gives this healthy deviled egg recipe great Buffalo-style flavor. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt.”
12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
2 tablespoons finely chopped celery
1 tablespoon minced shallot
1 tablespoon hot sauce
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon crumbled blue cheese
1Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
2Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, celery, shallot, hot sauce, mustard, vinegar, salt and pepper and process until smooth.
3Spoon about 1 tablespoon of the filling into each egg white half. Top each with a blue cheese crumble.
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.